What I’m offering you today is a very soft (and delicious) pizza, but not the usual pizza. The difference lies in the way the cheese is arranged. Instead of the usual slices, mozzarella sticks are used here and arranged to obtain a final checkered surface. Come on… isn’t it cute?
And to stay on the theme of special pizzas, I also recommend trying:
- Difficulty: Medium
- Cost: Low cost
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Cooking time: 20 Minutes
- Portions: 2 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Not the usual pizza: ingredients
- 4 cups 00 flour (all-purpose flour)
- 1 1/2 cups water
- 2 tsp fresh baker's yeast
- 1 tbsp extra virgin olive oil (+ plus more for greasing)
- 2 tsp salt
- 3/4 cup tomato pulp
- as needed basil (a few leaves)
- 11 oz pizza mozzarella (the dry block type (the quantity of 300 g is indicative))
- extra virgin olive oil
- salt
Tools
- 1 Bowl large
- 2 Containers
- 2 Baking pans about 11–12 in diameter
- 1 Bowl small
Not the usual pizza: preparation
Prepare the pizza dough following the recipe described HERE. With these quantities you’ll get 2 pizzas about 11–12 in in diameter. I recommend this dough because the result is a tall and fluffy pizza.
Line the bottom of each baking pan with parchment paper and brush the edges with oil.
Using your hands, stretch the two dough balls inside the two pans trying to cover the entire surface.
Then, with the tip of a knife, make cuts as shown in the photograph. Let these bases rest again while you prepare the tomato sauce.
In a small bowl, mix the tomato pulp with a drizzle of oil, a few basil leaves torn by hand and a pinch of salt.
Then spread this sauce over the dough.
Cut the block of mozzarella into sticks (the quantity of 300 g is indicative) and insert them into the cuts made with the knife.
Bake the “not the usual pizza” in a preheated conventional oven at 392°F for 15–20 minutes. Remove from the oven and proceed to bake the second pan. Enjoy! Paola
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